Joe’s Gluten-Free Foods Ltd, Regina, Saskatchewan; is a dedicated GF Facility making all kinds of baked goods, including pirogies/perogies. Regular Gluten Perogies are easy enough to make once you get organized, but GF dough is just not the same.

Pumpkin Soup has two countries that lay claim to the original concept. Haiti and France. WE love this simple soup when heading indoors and thoughts of heartier food slowly cooked is appealing after the long hot summer days of summer.

The great debate between Manhattan Chowder made with tomatoes and New England Chowder made with cream have their purist fans. We love both! and mostly we love the clams!

This adapted recipe from Epicurious can be served over rice or Naan and as a side dish with grilled lamb chops. Ghurma is a type of stew with a thick sauce and Aloo; derived from Sanskrit means the root.

Some of the best dinners are made from leftovers! Roast baby potatoes and drizzle them with leftover Tomato and Cannellini Bean Salad. Add some beef or chicken and dinner is served!

New England Clam Chowder may be the most popular chowder, and even though associated with Massachusetts; French, British or Nova Scotia settlers brought the recipe with them.

Since discovering Golden Grill Dehydrated HashBrown Potatoes, we have skipped making hash browns from shredded potatoes. Made with 100% real potatoes they are perfect for camping and keep in the cupboard rather than the freezer variety. Simply hydrate and pan fry.

One of our favourite Sunday dinners. Roast the chicken uncovered for the crispiest skin.

Poutine made its first appearance in the 1950’s in Quebec. Simply, it was potatoes, white cheese curds and gravy. Today, there are many creative variations available.

Thanks to my friend Janis for this recipe – it’s a family favourite! Buy Parmigiano-Reggiano; under Italian law, it is the only cheese that can have this name, from the Parma, Reggio Emilia and Bologna regions. It really does make a difference. Otherwise “Parmesan” can…